Southern Fusion Cuisine and Drinks for Two or Four for Dinner at Restaurant IPO (50% Off)

Downtown Baton Rouge

In a Nutshell

World cuisine with a southern Louisiana twist, such as fried jambalaya balls and duck confit glazed with sugar cane, plus muddled cocktails

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for happy hour specials. Not valid on holidays. Must purchase 1 food item.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Restaurant IPO

Rather than sticking to one type of cuisine, Chef Scott Varnedoe of Restaurant IPO pairs the tastes of southern Louisiana with international flavors. Inventive renditions of familiar regional favorites include southern-style egg rolls, with fillings of pulled pork and smoked gouda cheese grits, and blackened tuna, which arrives alongside a serving of housemade kimchi and mashed sweet potatoes tinged with ginger. It's done in the spirit of invention born from Chef Varnedoe's lifelong obsession with fine dining—an obsession that led to such accomplishments as acting as a guest chef at the James Beard House, being the featured chef at the Mardi Gras celebration in Washington D.C., and taking home top honors at a taco cook-off in The Woodlands, Texas.

Guests enjoy the cuisine and muddled cocktails amid the eatery's rustic, yet somewhat industrial, decor, which features dangling Edison bulbs, and shabby-chic brick walls suspended between exposed wood beams. The dining room also features, "handmade cypress furniture designed and built by a local artisan," according to 225 magazine.